CASTELLANA RESTAURANT OFFERS A FINE DINING TAKE ON THE AUTHENTIC REGIONAL ITALIAN CUISINE OF PIEDMONT
Castellana, recently opened in collaboration with Two-Michelin Starred Chef Marco Sacco, now features the echelon of one of the world’s most coveted ingredients - white truffles. Sourcing from the Piedmont region, and most famously, the countryside surrounding the city of Alba, the restaurant now introduces two reimagined 4 and 7 course menus all intended to be coronated by a freshly shaved crown of the diamonds of Piedmont, white truffles.
The new Piccolo Lago menu still offers several dishes that are quickly becoming favorites of Castellana’s guests such as the Smoked Lake Trout, Black Garlic Risotto with River Prawn, and the highly acclaimed Au Koque Carbonara. New additions include a delicate Bettelmatt Cheese Flan, Eel from fire to roner,Piedmont Pigeon, and Savoury and Sweet Jerusalem Artichokes. Served in either a 4-course option (HK$1280, HK$2180 with wine pairing), or 7-courses (HK$1580, HK$2780 with wine pairing), the menu brings to Hong Kong a collection of dishes that have made Chef Marco Sacco a culinary hero mainstay in Italy and beyond.
The new Traditional Piedmont menu (4 courses: HK$1280, HK$2180 with wine pairing; 7 courses: HK$1580, HK$2780 with wine pairing) features classics such as Veal with Tuna, capers and anchovies sauce, and Oberto Fassona Beef and foie gras. New to the menu dishes include: Lake Fish Soup, Salmerino Trout with Carmagnola bell pepper sauce, The Truffle, Ravioli stuffed with Castelmagno Cheese and a warm Zabaione. The highlight of the menu is the innovative Il Tartufo (The Truffle), which features the whole skin of a black truffle, stuffed with bone marrow, pureed truffle and served atop a sauce of hazelnuts, this unique dish offers the umami essence of delicate truffles at their finest.
Both menus offer wine paired options that are selected from Castellana’s vast and specially curated wine menu. Many wines offered exclusively at Castellana, the pairing option offers exclusive labels such as Prunotto Barbera d’Asti ‘Costamiole’ DOC 2001, Roagna Barbaresco Faset DOCG 2013, and Nervi Gattinara Valferana DOCG 2013. For each menu, Truffle-lovers are able to select their own truffle, charged by the gram, and then, depending on preference, dial up or down the truffles on each of their courses. Although market truffle prices fluctuate throughout the season, because of Castellana and Marco Sacco’s close relationship with famed truffle expert TartufLanghe, the restaurant will be able to offer the jewels of the earth at a competitive price point all season long.
Arguably the most progressive culinary scene in Italy, Piedmont lies at the borders of France and Switzerland. Its climate provides the perfect conditions for both wine and truffles, making it a hit tourist destination during the harvesting period. Piedmont cuisine is truly unique from other regional Italian cuisine, as it focuses on creating a richer, fully embodied flavor, with classic Italian veggies and meats cooked for longer and butter often replacing olive oil; all in a bid to let the ingredients develop slowly to give a deliciously rich character.
Open for both lunch and dinner service, Castellana offers a series of set menus and a la carte dishes boasting the finest ingredients imported directly from Piedmont.
The 50-seat restaurant also offers two private rooms seating up to twelve guests. The atmosphere is bathed in muted tones of golds and deep blues and leathers with french style white table linens and is an ideal backdrop for dates, meetings, celebrations and group meals.
Piedmont’s highly rated cuisine is down to the focus on creating a full dining experience. Located in the heart of Causeway Bay, Castellana’s distinctive food is matched by quality wine, creamy cheeses, world-famous white truffles, and indulgent desserts - all in a bid to deliver the perfect, comprehensive meal.
